Southwestern Chicken-Corn Cakes Recipe

Name: Southwestern Chicken-Corn Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (11 ounce) can Mexican-style corn, drained and divided (1/4 cup for the patties and the remainder for the Relish below); 1 (4 1/2 ounce) canchopped green chilies, drained and divided (1 tsp for the patties and the remainder for the Relish below); 1 cup dry breadcrumbs, divided; 2 large eggs, divided; 4 cups chopped cooked chicken; ⅓ cup jarred roasted red pepper, drained and chopped; ⅓ cup chopped red onion; ¼ cup mayonnaise; 2 ½ teaspoons Dijon mustard; 2 teaspoons herb-and-spice seasoning or 2 teaspoons salt and pepper; 2 teaspoons chopped fresh basil; 2 teaspoons chopped fresh cilantro; 2 ½ tablespoons olive oil; romaine lettuce leaf; sour cream; corn (use the remainder reserved corn from recipe above); chopped green chili (use the remainder reserved chiles from recipe above); 1 ½ cups seeded and chopped plum tomatoes; ⅓ cup chopped red onion; ¼ cup chopped jarred roasted red pepper; 2 tablespoons chopped fresh basil; 1 tablespoon chopped fresh cilantro; 1 ½ tablespoons red wine vinegar; 1 tablespoon olive oil; salt and pepper

Servings: persons

1 (11 ounce) can Mexican-style corn, drained and divided (1/4 cup for the patties and the remainder for the Relish below)
1 (4 1/2 ounce) canchopped green chilies, drained and divided (1 tsp for the patties and the remainder for the Relish below)
1 cup dry breadcrumbs, divided
2 large eggs, divided
4 cups chopped cooked chicken
⅓ cup jarred roasted red pepper, drained and chopped
⅓ cup chopped red onion
¼ cup mayonnaise
2 ½ teaspoons Dijon mustard
2 teaspoons herb-and-spice seasoning or 2 teaspoons salt and pepper
2 teaspoons chopped fresh basil
2 teaspoons chopped fresh cilantro
2 ½ tablespoons olive oil
romaine lettuce leaf
sour cream
corn (use the remainder reserved corn from recipe above)
chopped green chili (use the remainder reserved chiles from recipe above)
1 ½ cups seeded and chopped plum tomatoes
⅓ cup chopped red onion
¼ cup chopped jarred roasted red pepper
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh cilantro
1 ½ tablespoons red wine vinegar
1 tablespoon olive oil
salt and pepper

1
Remove 1/4 cup corn and place in a large bowl, reserving remaining corn in can for Tomato, Basil and Corn Relish.
2
Remove 1 teaspoon chiles and place in bowl with corn, reserving remaining chiles in can for Tomato, Basil and Corn Relish.
3
Add 1/2 cup breadcrumbs, 1 egg, chicken and next 7 ingredients to corn and chiles in bowl.
4
Combine chicken mixture until well blended; shape mixture into 8 patties.
5
Beat remaining egg in a small bowl.
6
Dip chicken patties in egg and dredge in remaining 1/2 cup breadcrumbs, shaking to remove any excess.
7
Fry patties in hot olive oil in a large skillet over medium heat 4 minutes on each side or until golden brown.
8
Drain on paper towels.
9
Arrange patties on lettuce; top with Tomato, Basil and Corn Relish with a dollop of sour cream.
10
To make the Tomato, Basil, and Corn Relish: Stir together first 9 ingredients; add salt and pepper to taste.

846

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: 1 (11 ounce) can Mexican-style corn, drained and divided (1/4 cup for the patties and the remainder for the Relish below), 1 (4 1/2 ounce) canchopped green chilies, drained and divided (1 tsp for the patties and the remainder for the Relish below), 1 cup dry breadcrumbs, divided, 2 large eggs, divided, and more.

Yes, Southwestern Chicken-Corn Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Southwestern Chicken-Corn Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions